The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-11-10
Monsehola.
VINEGAR PIE.


cold water, one tablespoonful -four, one
tablespoonful sherry vinegar; flavor
with lemon.
STEAMED PUDDING.
One and one-half cups sugar, one
quart our milk, M cup ~currants, one
teaspoon saleratus, one teaspoon salt,
n or two eggs, n teaspoon shorten
ing; steam two and one-half or three
hours, then bake one-half hour.
LEMON CAKES.
Three-fourths of a pound of flour
and two ounces of butter rubbed to-
gether in a dry state; then add three
fourths of a pound of white sugar, the
juice and rind of one lemon, and one
egg. Bake in small cakes on a tin.
FRUIT CAKE.
Two cups of molasses, one cur of
sugar, four eggs, one cup Of cold cof-
fee, one cup of butter, two teaspoon
fuls of soda, one pound of r~aisins, one
teaspoonful of cinnamon, one teaspoon
full of cloves and seven cups of flour.
BOILED FROsTING.
One-half cup sugar and one table,
sboon water, let it boil until it hairs
from the spoon, then beat the white of
an egg very light and pour the boiling
sugar on it, beating very fast until it
will stand alone. The cake must be
cold.
WHITE SAUCE.
Put into a saucepan a quarter of a
pound of butter, and mix it with a
spoonful of flour, add a glass of water,
Sc; it on the fire, and keep stirring;
when it boils take it off, set it aside
and salt it. If your sauce be too thick,
add a little water; if too thin, a piece
of butter, and turn it afresh.
Potato soUP
Cook as many potatoes as are needed
in salt and water, drain them and mash
fine; thin them with boiling water and
pass the mixture through a sieve, boil
a leek and add it to the soup, as we'll
as some -four Drowned slightly in but
ter, and cook for ten minutes. Just
before serving add the yolk of an egg.
C~ORNsTARCH PIE.
One pint sweet milk, n cup of
sugar, two tablespoonfuls of corn
starch, yolks of two eggs. Cook in a
pail in a kettle of water, when thick
flavor to taste and pour into a previ-
ously baked crust. Beat the whites of
the eggs to a stiff froth, add four table
spoonfuls Of sugar spread over the pie
and brown slightly.
sTEwED EAL
Cut the meat in pieces, wash them
clean, and put them into the stew pot,
add three pints of water, put in one
onion, some pepper and salt, let it stew
one hour, then add sliced potatoes, and
make a crust of sour milk or cream
tartar; put in and stew till the potatoes
are done, about half an hour; the crust
may be made into biscuits.
COOKIES.
One cup butter, two cups sugar,
four eggs, four cups flour, three table
spoonfuls milk, three teaspoofuls ba-
king POWDER; rub the flour and butter
thoroughly together, cream the butter
and sugar, beat the eggs separately,
add to the above, with a little nutmeg
and cinnamon, or any seasoning pre-
ferred; sift in the flour and baking
powder, and add enough -four to
mould and roll out.
sCALLOP MEAT.
Take cracker crumbs, macaroni cold
meat, the gravy of the meat, or soup
stock. Boil the macaroni until soft,
put a little cold water on it to prevent
it sticking together; cut the meat in
small pieces, cover the bottom of a
deep dish with the crums, then a layer
of meat, a little salt and pepper, a
layer of macaroni, crumbs, meat, etc.,
with the crumbs last and over all pour
the gravy. Bake one-half hour.
JELLY ROLL.
One cup of -four, one cup of sugar,
four tablespoonful of melted butter,
two tablespoonful of water, three
eggs, two level teaspoonfuls of cream
tartar and one t~easpoonful of soda
sifted into the -four. Put all the in
gradients together and beat ten min
utes, bake in two long sheets, spread
with. jelly and roll up while hot.
Cream of tartar and soda may be omit
ted. and n teaspoonful of baking